Cajun-spiced chicken traybake
1 tablespoons, level
1 tablespoons, level, smoked
½ teaspoon(s), level
¼ teaspoons, level
1 teaspoons, level
Chicken breast, skinless, raw
2 medium, frozen
Calorie controlled cooking spray
Sweet potato(es), raw
260 g, halved vertically, then cut into thick slices
1 medium, trimmed and thickly sliced
1 medium, deseeded and thickly sliced
3 large, halved
1 teaspoons, leaves, to serve
1 medium, halved, to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6. In a medium bowl, combine all the spices and dried oregano. Mist the frozen chicken fillets with cooking spray, then add to the bowl with the spices and toss to coat.
- Mist a 30cm x 25cm baking tray with cooking spray and add the sweet potatoes, courgette, pepper and tomatoes. Top with the spice-coated chicken and scatter over any excess spices from the bowl. Mist the chicken with more cooking spray, then cover the tray with kitchen foil, tightly sealing the edges.
- Bake for 20 minutes, then remove the kitchen foil and bake for a further 20 minutes, or until the vegetables are tender and the chicken is cooked through.
- Scatter over the coriander and serve with the lemon halves for squeezing over.